Banana Bread Banana Cake
Bananas are such a fantastic fruit. Packed with potassium and vitamins and fiber, they are a perfect snack and taste like nature’s own dessert. But buying a whole bunch often leads to those last few straggling bananas that are turning dark and mushy and a little scary to peel.
Using them up can be a bit of a challenge but if you have too many bananas on your hands, we’ve been coming up with fun ways to use them such as making the easiest ice cream or a batch of healthy pancakes.
And here’s one more wonderful way of using up ripe bananas. Perfect for the weather we’re sure to have in the next few days. This is an easy recipe for banana bread that, while it is called bread, is actually a moist, springy, delicious loaf cake . It smells like spices and feels like a warm gastronomic hug.
Watching the clouds roll in with a slice of this banana bread and a hot drink to sip on, we’re looking forward to this monsoon.
Moist Banana Bread
2 cups flour
1 cup soft brown sugar
1 tsp salt
1 tbsp Baking powder
1/2 tsp baking soda
2/3 cup oil
3-4 over ripe bananas
1/2 cup walnuts, chopped
2 tsp raisins
Pre-heat oven to 160°C (325°F). Prepare an 8” or 9” round cake tin or a 9×5 inch loaf pan.
To a large mixing bowl, add sifted flour, sugar, baking powder, baking soda and salt. Add the oil and beat together till crumbly. Add the eggs and beat together till combined.
Meanwhile mash the bananas in a food processer, with a masher, with a fork – anything you like. Throw in the chopped walnuts and raisins. Add this to the flour, oil, egg mix and beat till combined. Don’t worry too much about lumps.
Pour into your prepared tin and bake for an hour or until a skewer in the middle comes out clean. Let it cool in the pan for a while then turn it out on to a plate and let it cool further.
Or dig in when you please.